A process for extracting purees from food products and a plant for carrying out the process

Abstract

A process for extracting purées from food products, comprising following stages: triturating a food product; separating waste from the food product; refining the triturated product internally of a refining chamber (40) until a purée is obtained; heating the purée in order to deactivate enzymes contained therein and to prevent deterioration of the purée; characterised in that the stage of heating the purée is performed immediately after obtaining the purée with the stage of refining the triturated product and causes an immediate and considerable increase in the temperature of the purée itself.

Description

technical field [0001] The invention relates to a method for extracting puree from foodstuffs and a device for carrying out the method. [0002] In particular, the method of the invention is particularly suitable for the extraction of purees from fruits, obtained by separating unwanted waste such as seeds (or pits), peels, and passing through a sieve from the whole fruit. Fruit purees are mainly used as a food base for obtaining other products such as fruit juices, nectars, preserves, jams and marmalades. Background of the invention [0003] In the prior art, the extraction of fruit purees can be carried out by applying two different techniques, called hot extraction and cold extraction, which have different advantages that complement each other in a certain way. [0004] The more traditional thermal extraction technique involves a step of cooking the mashed fruit prior to the extraction and conching steps, which is the actual puree extraction step. The cooking is usually ...

AI Technical Summary

Problems solved by technology

Moreover, late inactivation of pectinase in the process will result in the destruction of most of the pectin contained in the initially treated fruit, adversely affecting the stickiness of the obtained product

Images